Akkawi vs Nabulsi cheese
Akkawi
Facts
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Cyprus
Akkawi is a white brine cheese linked with Cyprus and with the wider Levant. The block is pale, smooth, and semi-soft, and it has no rind. It sits in salty whey so it will keep, which makes the first taste quite salty. A soak in fresh water pulls some of that salt out before cooking or a meal. What remains is mild, milky, and a little elastic.
Nabulsi cheese
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Levant
- Place
- Nablus
Nabulsi cheese is a firm white brine cheese from Nablus, in the Levant, made from sheep's milk, goat's milk, or a mix of the two. Makers boil the curd and season it with mahlab and mastic, which sets it apart from a plain salted white cheese. The block has no rind. It is stored in brine, so the first bite is salty. After a soak, the spice and the milk flavor come forward.